One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast Recipe

Introduction

I love this One-Pot Philly Cheesesteak Soup because it brings together everything comforting in one bowl—tender beef, creamy melted cheese, smoky bacon, and the unmistakable flavors of a classic Philly cheesesteak, all with barely any cleanup. It’s rich without being heavy, cozy without being complicated, and perfect for nights when you want real comfort food fast.

Ingredients

• 1 lb thinly sliced beef steak
• 1 medium onion, diced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream
• 1 ½ cups shredded provolone cheese
• 6 slices bacon, cooked crisp and crumbled
• 4 slices bread
• Butter for toasting bread
• Extra shredded cheese for toast topping
• Salt and pepper to taste

Instructions

1. Step 1: Prep all ingredients by thinly slicing the beef, dicing the onion, slicing the bell pepper, and mincing the garlic to streamline cooking.
2. Step 2: In a large pot, melt butter over medium heat. Sauté the diced onion until soft and fragrant, then add the bell pepper and garlic, stirring gently until combined.
3. Step 3: Add the sliced beef to the pot, letting it sear briefly to lock in juices and develop flavor without overcooking.
4. Step 4: Pour in the beef broth and bring the mixture to a gentle simmer, allowing the flavors to meld together.
5. Step 5: Reduce the heat and stir in the heavy cream. Gradually add shredded provolone cheese, stirring constantly until the soup is smooth and velvety.
6. Step 6: While the soup simmers, butter the bread slices, top with extra shredded cheese, and broil until the cheese is bubbly and golden to make cheesy toast.
7. Step 7: Season the soup with salt and pepper to taste. Ladle into bowls, top each serving with crispy bacon, and serve hot alongside cheesy toast for dipping.

Tips & Variations

• Slice the beef very thinly with a sharp knife for the best texture and tenderness.
• Add cheese slowly over low heat to prevent clumping and ensure smooth melting.
• Cook bacon until extra crisp to add a satisfying smoky crunch contrast.
• Use full-fat heavy cream for a richer and creamier soup texture.
• Customize by adding mushrooms or jalapeños for extra flavor and spice.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently. If the soup thickens too much during reheating, add a splash of beef broth or milk to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute provolone with mozzarella or cheddar for a different flavor, though provolone offers the classic Philly cheesesteak taste.

Is it possible to make this soup vegetarian?

To make a vegetarian version, replace the beef with mushrooms and use vegetable broth instead of beef broth. Skip the bacon or use a vegetarian bacon alternative.

One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast Recipe

Print Recipe

★★★★★

4.7 from 131 reviews

This One-Pot Philly Cheesesteak Soup with Bacon and Cheesy Toast is the ultimate comfort food that combines tender beef, smoky bacon, creamy provolone cheese, and the classic flavors of a Philly cheesesteak in a warm, creamy soup. Perfect for cozy nights, this easy-to-make recipe features minimal cleanup and maximum flavor, making it a family favorite and a reliable go-to meal for any occasion.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Ingredients

• 1 lb thinly sliced beef steak (well-marbled)
• 1 medium onion, diced
• 1 green bell pepper, sliced
• 2 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream (full-fat)
• 1 ½ cups provolone cheese, shredded
• Salt and pepper, to taste
• 2 tbsp butter (for sautéing)

Topping & Side Ingredients

• 6 slices bacon
• 4 slices bread
• Butter (for bread slices)
• Additional shredded cheese for toast topping (mozzarella or provolone, about 1 cup)

Instructions

1. Prep Everything First: Thinly slice the beef, dice the onion, slice the bell pepper, and mince the garlic. Having all ingredients ready before cooking ensures a smooth process.
2. Sauté the Aromatics: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened and fragrant, about 4-5 minutes. Add the sliced bell pepper and minced garlic, stirring gently for another 2-3 minutes.
3. Cook the Beef: Add the thinly sliced beef steak to the pot. Sear it lightly, stirring occasionally, until it’s just browned and juices start to release, approximately 5-6 minutes. This seals in flavor and tenderness.
4. Build the Soup: Pour in 4 cups of beef broth and bring the mixture to a gentle simmer. Reduce heat to low and let simmer for 10 minutes to allow flavors to meld together.
5. Make It Creamy: Lower the heat further and stir in 1 cup of heavy cream. Gradually add 1 ½ cups of shredded provolone cheese in small handfuls, stirring constantly until the cheese melts completely and the soup becomes smooth and velvety.
6. Prepare Cheesy Toast: While the soup simmers, preheat your oven’s broiler. Butter 4 slices of bread and top each with your choice of shredded cheese (about ¼ cup per slice). Place under the broiler until the cheese bubbles and turns golden brown, about 2-3 minutes. Watch carefully to avoid burning.
7. Cook Bacon and Finish the Soup: In a skillet, cook 6 slices of bacon until crispy. Drain on paper towels. Season the soup with salt and pepper to taste. Ladle soup into bowls, top each with crispy bacon pieces, and serve hot with cheesy toast on the side for dipping.

Notes

• Use a sharp knife to slice the beef very thinly for the best texture and tenderness.
• Add the cheese slowly over low heat to prevent clumping and ensure a smooth soup.
• Cook bacon until very crisp to add a nice smoky contrast to the creamy soup.
• Full-fat heavy cream is recommended for the richest, creamiest texture.
• Leftovers can be kept in the refrigerator in an airtight container for up to 3 days.
• When reheating, heat gently over low heat and stir often; add broth or milk if the soup thickens too much.

Keywords: Philly cheesesteak soup, one pot soup, beef soup, cheesy soup, comfort food, bacon soup, cheesy toast, easy dinner, quick soup recipe